Chicken Fondue In Ginger Broth Recipe

Step 1

Fondu Cooking Stock: In fondue pot, electric skillet or electric wok, combine chicken stock, white wine, lemon slices, garlic, ginger and sugar. Just before serving, heat to simmer.

Step 2

Chicken and Vegetable Tray: Cut chicken into 3/4 inch pieces; place on serving platter. Cut broccoli, summer squash, Swiss chard and sweet pepper into bite-sized pieces; arrange along with mushrooms on a separate platter.

Step 3

Using long fondue forks, spear chicken or vegetables; dip into simmering fondue broth to cook. Cook chicken pieces until no longer pink inside, and vegetables until tender-crisp. Serve with Hot Chilli Sauce and Garlic Sauce for dipping.

Garlic Sauce:

(For a variation, substitute chopped fresh basil or coriander to taste for the garlic and reduce the parsley to 1 tbsp.)

1/2 cup light sour cream or low-fat yogurt or a mixture of both.
2 cloves garlic, minced.
1/4 cup of chopped fresh parsley.

In a small bowl combine sour cream, garlic and parsley.

Hot Chili Sauce:

1/3 cup water
2 tbsp. lemon juice or lime juice
1 tbsp low-sodium soy sauce
1 tsp granulated sugar
1/4 tsp hot pepper flakes

In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.

Things You'll Need

  • 4c Chicken stock
  • 2/3c White wine or 1/4 cup (50 ml) cider of 150 ml of rice vinegar
  • 2 Lemon slices
  • 2lg Cloves garlic, minced
  • 2tb Minced ginger
  • 2ts Granulated sugar
1 Chicken and Vegetable Tray
  • 1lb Boneless, skinless chicken breasts
  • 1/2bn Broccoli
  • 1sm Yellow summer squash or zucchini
  • 2c Torn Swiss chard or romaine lettuce
  • 1 Sweet red pepper or green pepper
  • 1/4lb Mushrooms
  • Hot Chili Sauce (recipe follows)
  • Garlic Sauce (recipe follows)

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